Ingredients 1 pack of puff pastry (all butter) 1 roast chicken 100g ham (in a piece) 1 tbs flour 30g butter 500 ml milk 1 bay leaf 1 tbs tarragon or thyme small bunch parsley an extra tablespoon milk (glaze) Equipment small saucepan (or 2) pie dish or small casserole Method Strip the chicken and separate all the meat from the rest - carcass, skin and fat, which you can use to make a stock.
1 chicken, or equivalent in chicken pieces (4 thighs works for this). 200g/1 cup rice (I use a 10 fl oz cup) 500ml/2 cups chicken stock 1 onion 110-170g/4 - 6 oz mushrooms Brown the chicken in a sauté pan, using one or two tablespoons of vegetable or olive oil. Continue to cook the chicken until it is almost done, which will take about 15-25 minutes, depending on the heat and thickness of the pieces.
pack of chicken thighs (500g) 2 leeks 6 medium carrots small bunch of thyme 1 stick celery 1 tin cannelini beans 1 glass white wine 0.5 - 1.0 lt/1-2 pt chicken stock (good quality stock is very important) Bone and trim the thighs, and brown them with a little oil (they give off a lot of fat, so use just enough to start them). Skin them after browning, and break up into decent sized lumps - sort of broad bean sized, if that helps.
This is my translation of Poulet Sauté au Vinaigre, courtesy of Michel Guérard, via Simon Hopkinson.
1 chicken, jointed into 8 60g/2 oz butter 6 skinned and deseeded tomatoes (aka one can) 300 ml red wine vinegar (best quality) 300 ml chicken stock 60g/2 oz butter 1 tbs chopped parsley Season the chicken, and fry in the first butter in a sauté pan that can hold all of the parts until golden brown.
Taken from Gordon Ramsay. The more traditional variation is described at the bottom.
4 skinned chicken breasts 200 ml white wine 2 tbs capers, rinsed and squeezed 200 ml chicken stock 100 ml creme fraiche garlic (can use half a head cut across to expose the bulbs) rosemary sprig Flatten the chicken breasts - put then in a plastic bag and roll firmly with a rolling pin.
Heat some oil/butter in a sauté pan and heat the garlic and rosemary in it for 2 minutes.